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Ad Hoc 네트워크에서 잔여전력량을 이용한 효율적인 클러스터 헤더 선출 기법
박혜란,김우완,장상동,Park, Hye-Ran,Kim, Wu-Woan,Jang, Sang-Dong 한국정보통신학회 2012 한국정보통신학회논문지 Vol.16 No.6
클러스터 기반 라우팅 프로토콜(CBRP, Cluster-Based Routing Protocol)은 각 클러스터 내에 클러스터 헤더를 선출하고, 그 클러스터 헤더는 모든 이동 노드들을 관리, 운영하기 때문에 전력 소모가 심하게 일어나게 된다. 기존의 CBRP는 각 노드의 잔여전력량을 고려하지 않고 헤더를 임의로 선출하기 때문에 클러스터 헤더의 평균 수명이 짧아지고 이로인해 빈번하게 다른 헤더를 선출해야 하는 문제점을 가지고 있다. 따라서, 본 논문에서는 클러스터 헤더를 선출할 때 클러스터 내 각 노드의 잔여전력량을 비교하여 잔여전력량이 가장 많은 노드를 클러스터 헤더로 선출하여 클러스터의 수명과 네트워크 전체의 수명을 연장시키면서 경로의 안정성을 높이는 개선된 프로토콜을 제안한다. In the Cluster-Based Routing Protocol (CBRP) a cluster header in each cluster should be elected. The cluster headers consume energy much more than other nodes because they manage and operate all of mobile nodes in their cluster. The traditional CBRP elects a cluster header without considering the remaining electric energy of each node. So, there exists problems that the cluster header has short average lifetime, and another cluster header should be elected again frequently. In this paper, we propose the improved protocol which prolongs the lifetime of the cluster header and enhances the stability of the path. In order to achieve this, when a cluster header is elected in a cluster, the remaining electric energies of all the nodes are compared with one another, and the node with the highest energy is elected as the cluster header.
단체급식 안전관리에 대한 영양사 인식 조사(1) -사고 현황 및 위해 평가-
박혜란 ( Hye Ran Park ),문혜경 ( Hye Kyung Moon ) 대한영양사협회 2010 대한영양사협회 학술지 Vol.16 No.4
The objectives of this study were to investigate the status of accidents and to assess hazards in institutional foodservices in the Changwon and Masan areas. A survey was conducted from February 1 to March 31, 2009 using questionnaires, and 142 dietitians participated. The dietitians` perception of accident risks in workplace averaged 3.11 points. Forty-five percent of the respondents responded that accidents had occurred more than once between 2006 and 2008. In addition, 28.2% of the respondents experienced employee absences or turnover due to accidents during Year 2008. `Musculoskelectal injuries or disorders (65.5%)`, `slips or falls (64.8%)`, `burns (57.7%)`, and `cuts and punctures (48.6%)` were the predominant accidents in foodservice. `Knives (76 points)`, `steam kettles (41 points)`, `vegetable cutters (34 points)` and `turn kettles (26 points)` were the equipment with severe accidents, such as burns or cut injuries. Among foodservice processes, `carpal tunnel syndrome while washing (2.83 points)`, `burned by frying oil (2.64 points)`, `cut by sharp tools (2.55 points)`, `musculoskelectal injury by moving heavy weight food materials (2.41 points)`, and `injury by slipping on wet workplace floors and trenches (2.19 points)` were the most frequently occurring accidents at foodservice sites. To prevent safety accidents, dietitians` perceptions of safety supervision should be improved, and therefore, it is necessary they receive safety education.
인천 국제공항 VIP 라운지의 서비스 영역 확대 및 디자인에 관한 연구
박혜란(Park Hye-Ran),강철희(Kang, Cheo-Hui),최범찬(Choe, Beom-Chan) 한국실내디자인학회 2014 한국실내디자인학회 학술대회논문집 Vol.2014 No.11
Recently, an airline accident happened continually and economic depression poblem is also serious. Nevertheless, the number of tourists is up from 25 million people in 1998 to 1.8billion in 2013. The number of domestic and foreign tourists in 2030 - 2010 is 1.8 billion, We forecast and the demand for the aviation industry, and, through it vertically is that certain to be becoming. In the past, a lot of effort and expense for the journey while, today, through various media and change in perseption, the aviation industry is steeply increasing. The actual, potential demand increases, in accordance with international airlines are trying to lure customers, events, high quality services, and Airline Aliance. Through all these various strategies, International airlines are making efforts to strengthen their own position. The actual, potential demand increases, in accordance with international airlines are trying to lure customers, events, high quality services, by airline aliance, various strategies the spread of the International Airlines make efforts to strengthen their own position. But in recent years, external environment of domestic and international air transport industry gains many kinds of uncertainties, such as exchange rate, high energy prices. And LCC (low cost carrier fsc due to aggressive business of) is keep positioning in the market, so FSC (full service carrier) keep loosing its market share power. In some airlines and Union, finding niche through Market and Segementing the market, to take the customers who is not sensitive to pay higher fee and fixed targets. So of the existing service, they are concentrating on Vip lounge. Airlines service is standardized through various marketing strategy, but since Vip Louge has been debut in 1969, the design facilities and marketing campaigns to lure customers wouldn"t think seriously as an important part in There are morn than 1 thousand of VIP Lounges but customers are not fully satisfying now. So developing appropriate marketing model of VIP for VIP customers is urgent situation.
단체급식 안전관리에 대한 영양사 인식 조사(2) -안전시스템 및 안전교육 현황-
박혜란 ( Hye Ran Park ),문혜경 ( Hye Kyung Moon ) 대한영양사협회 2011 대한영양사협회 학술지 Vol.17 No.3
The purpose of this study was to investigate the status of the safety system and safety education in institutional foodservices in the Changwon and Masan areas. The survey was conducted from February 1 to March 31, 2009 via questionnaires that were sent to 300 dietitians, and 142 dietitians responded. It was determined that most of the safety managers were ``dietitians (87.1%)``, whereas facilities/equipment managers consisted of ``dietitians (45.7%)``, ``department of facilities management in the organization (36.4%)`` and ``outsourced company of facilities management (17.9%)``. Out of the 11 safety practices, seven safety practices showed less than 50% of total implementation ratio, which meant that the safety systems were not functioning properly. Except for ``non-skid shoes (85.9%)``, other safety equipment was seldom used. The survey respondents recognized that safety education was very necessary (4.47 points); however, they responded so-so (3.46 points) to the question of whether or not the actual frequency and time spent on safety education were enough. The average time spent on safety education was 28 minutes 11 seconds. Regarding the difficulties in performing safety education, ``not many safety education materials and media (3.44 points)``, ``not many varieties in the subjects and contents for safety education (3.40 points)``, and ``not much organizational support on safety education (3.33 points)`` showed higher scores than ``lack of education time due to workload (3.20 points)``. The following were cited as education materials that should be developed as it is currently difficult to obtain relevant information and data: ``root causes of musculoskeletal injury and preventive measures (15.8%)``, ``healthcare and disease preventive exercises for employees who do simple and repetitive works (14.9%)``, and ``instruction on safe handling of chemicals (12.7%)``.
관광호텔의 호텔특성과 입지특성에 따른 전력에너지 소비분석
박혜란(Park, Hye Ran) 한국지역개발학회 2021 한국지역개발학회 학술대회 Vol.2021 No.11
This study empirically analyzed the relationship between tourism hotels’ electricity consumption about accommodation facilities and location characteristics. Previous studies have focused on calculating greenhouse gas emissions, The tourism industry’s greenhouse gas emissions account for about 5% of the total global emissions, which has a great I mpact on global warming. In order to respond actively to the 2050 carbon-neutral era, it is necessary to identify energy demand and supply changes in energy consumption industrial facilities that may occur climate change, and to discuss greenhouse gas reduction measures in order to improve energy use and efficiency.